Butter Scotch Pie (Edna M. Siebel)

The pie crust can be made up to 2 days ahead, wrapped tightly in plastic wrap, and refrigerated. The blind-baked crust can be stored at room temperature for up to 1 day. However, the filled pie with meringue topping is best served the day it's made, as the meringue will begin to weep after several hours.

Store leftover pie loosely covered with plastic wrap or under a cake dome in the refrigerator for up to 2 days. Note that the meringue will weep and the crust will soften over time. Do not freeze, as the meringue and custard texture will be compromised upon thawing.